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Author: Su-Jin Yang

3 Articles are founded.

Changes in cultural characteristics and biological activities of amaranth during fermentation
발효시간에 따른 아마란스 발효물의 배양특성 및 생리활성
Rea-Hyun Lee , Su-Jin Yang , Joo-Heon Hong
이래현, 양수진, 홍주헌
Korean J Food Preserv 2016;23(4):568-575.
https://doi.org/10.11002/kjfp.2016.23.4.568
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α-Glucosidase inhibitory activity and protease characteristics produced by Bacillus amyloliquefaciens
Bacillus amyloliquefaciens로부터 생산된 protease 특성 및 α-glucosidase 저해활성
Rea-Hyun Lee , Su-Jin Yang , Tae-Young Hwang , Shin-Kyo Chung , Joo-Heon Hong
이래현, 양수진, 황태영, 정신교, 홍주헌
Korean J Food Preserv 2015;22(5):727-734.
https://doi.org/10.11002/kjfp.2015.22.5.727
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Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
된장으로부터 분리된 Bacillus subtilis CBD2의 생육특성 및 amylase 활성
Su-Jin Yang , Dae-Hoon Lee , Hye-Mi Park , Hee Kyoung Jung , Chang-Su Park , Joo-Heon Hong
양수진, 이대훈, 박혜미, 정희경, 박창수, 홍주헌
Korean J Food Preserv 2014;21(2):286-293.
https://doi.org/10.11002/kjfp.2014.21.2.286
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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